Description

Mushroom Chettinad is a flavorful South Indian curry originating from the Chettinad region of Tamil Nadu. It's known for its unique spice blend, fiery heat, and rich, aromatic gravy. This vegetarian version replaces meat with earthy mushrooms, making it a delicious and satisfying meal.

Ingredients

For the Masala Paste

• 2 tablespoons Coriander Seeds
• 1 tablespoon Cumin Seeds
• 1 teaspoon Fennel Seeds
• 1 tablespoon Black Peppercorns
• 1/4 teaspoon Fenugreek Seeds
• 4-5 Cardamom Pods
• 4-5 Cloves
• 1 Cinnamon Stick (1-inch piece)
• 6-8 Dried Red Chilies (adjust to taste)
• 15-20 Curry Leaves
• 1/4 cup Grated Coconut (fresh or desiccated)
• 1 inch Ginger (roughly chopped)
• 5-6 Garlic Cloves

For the Curry

• 400 grams Button Mushrooms (cleaned and quartered)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 1 tablespoon Ginger-Garlic Paste
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chili Powder (optional, adjust to taste)
• to taste Salt
• 2-3 tablespoons Oil
• 1/2 teaspoon Mustard Seeds
• 1 sprig Curry Leaves
• 1/2 - 1 cup Water (adjust consistency)
• for garnish Fresh Coriander Leaves (chopped)

Instructions

1. To prepare the masala paste, heat a dry pan and lightly roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, fenugreek seeds, cardamom, cloves, cinnamon stick, and dried red chilies until fragrant. This takes about 2-3 minutes on medium heat.
2. Add curry leaves and grated coconut to the same pan and roast for another minute until the coconut is slightly golden.
3. Remove the roasted spices and coconut from the pan and let them cool slightly. Transfer them to a blender or spice grinder. Add roughly chopped ginger and garlic. Add a little water and grind to a smooth paste. Set aside.
4. Heat oil in a heavy-bottomed pan or Kadai over medium heat. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds.
5. Add finely chopped onion and sauté until golden brown.
6. Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
7. Add finely chopped tomato and cook until it softens and the oil separates from the mixture.
8. Add turmeric powder, red chili powder (if using), and salt. Mix well.
9. Add the ground masala paste and cook for 5-7 minutes, stirring frequently, until the raw smell of the masala disappears and the oil starts to separate.
10. Add the quartered mushrooms and mix well to coat them with the masala.
11. Add water, starting with half a cup, and bring the mixture to a simmer. Cover and cook for 10-15 minutes, or until the mushrooms are cooked and tender and the gravy has thickened to your desired consistency. Add more water if needed during cooking.
12. Check for salt and adjust if necessary.
13. Garnish with fresh chopped coriander leaves before serving.